Mango mania: Sameera Reddy, mother-in-law Manjri Varde share delectable summer recipes

The summer season can get uncomfortable, but it is also a time when you can experiment a lot with food, get creative and satiate your taste buds. It is when mangoes — the king of fruits — grow and are devoured by lovers.

To mark the season, actor Sameera Reddy and her mother-in-law Manjri Varde got together to prepare some lip-smacking recipes. In an Instagram video, they captured the process of cooking together and preparing two dishes from scratch: the traditional mango pickle, and (a Maharashtrian recipe) aambat batata and poori.

Here’s the detailed recipe as shared by them:

For the mango pickle


– 6-8 large raw mangoes
– Half a cup of sea salt
– Three packets of store-bought masala
– 3/4 litre til oil
– 4 tablespoons mustard seeds
– 1 tablespoon hing or asafoetida


* Wash, wipe-dry and chop the mangoes into small pieces. Dry-roast the salt to remove moisture. Add it to the mangoes along with packet masala. Leave to soften and pickle well for 6-7 hours.
* Take almost 3/4 litre oil and bring it to a smoking-hot temperature. Switch off and cool to room temperature.
* Take 4-5 tablespoons of the oil and heat. Crackle the mustard seeds. Switch off and add 1 tablespoon of hing. Pour this on the mango pieces.

For the aambat batata


– 4 large long potatoes
– Half coconut
– 3 teaspoons peppercorns
– 6 teaspoons coriander seeds
– 2 teaspoons methi seeds
– 1 tablespoon haldi powder
– 2 tablespoons red chilli powder
– 1 large raw mango ground to paste
– 1 small pack coconut milk
– Fresh-chopped coriander
– Take 4 large, longish potatoes sliced long and thin


* Grind half a coconut with 3 teaspoons of pepper and 6 teaspoons of coriander seeds.
* Pour 3 tablespoons of coconut oil into a wok.
* Add 2 teaspoons of methi/fenugreek seeds. Slightly brown them and add 1 tablespoon of haldi/turmeric and 2-3 tablespoons of red chilli powder.
* Add the sliced potatoes with some water. Cover and cook.
* When half done, add the coconut paste and salt. Cook some more.
* Add the whole mango paste to it. Some coconut milk and stir and bring to a boil. Add chopped fresh coriander.
* This creates a lovely, fragrant, sour, thick gravy.

In the caption, the duo wrote that when mangoes are not in season, they use tamarind paste. “A two-inch ball would work. Soaked and ground or sieved. With a spoon of flour so it does not curdle the curry.”

For the crisp wheat pooris


– 2 cups wheat flour
– 1/2 cup rawa
– 5 tablespoons oil


* Mix them all with less water and bind a hard dough.
* Roll out tiny pooris and fry in hot oil.

Would you like to try these recipes? 

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